Greek Grain + Roasted Chicken Salad

I make this Greek grain and roasted chicken salad when I want a hearty, fresh, and balanced meal. It combines tender roasted chicken, wholesome grains, and vibrant Mediterranean flavors into one satisfying bowl.

Why You’ll Love This Recipe

I love how this salad feels both filling and refreshing at the same time. The grains add texture and substance, while the roasted chicken brings warmth and flavor. I also enjoy how colorful and customizable it is, making it easy to adjust based on what I have available. It works perfectly for meal prep or a nourishing lunch or dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• cooked grains (such as quinoa, farro, or brown rice)
• roasted chicken (sliced or shredded)
• cherry tomatoes
• cucumber (chopped)
• red onion (thinly sliced)
• kalamata olives
• feta cheese
• olive oil
• lemon juice
• garlic cloves (minced)
• salt
• black pepper
• dried oregano
• fresh parsley (chopped)

Directions

I start by preparing the grains if they’re not already cooked, letting them cool slightly.

I season and roast the chicken in the oven at 200°C (400°F) until fully cooked, then slice or shred it.

In a large bowl, I combine the grains, cherry tomatoes, cucumber, red onion, and olives.

I add the roasted chicken and crumble feta cheese over the top.

In a small bowl, I whisk together olive oil, lemon juice, garlic, salt, black pepper, and oregano to create a simple dressing.

I pour the dressing over the salad and toss everything gently until well combined.

I finish with fresh parsley before serving.

Servings and timing

I usually get about 4 servings from this recipe.
Prep time takes around 15 minutes (longer if cooking grains and chicken).
Cooking time is about 25–30 minutes.
Total time comes to roughly 40–45 minutes.

Variations

I sometimes add roasted vegetables like zucchini or bell peppers for extra flavor. When I want a vegetarian version, I replace the chicken with chickpeas. I also like adding a spoon of yogurt-based dressing for extra creaminess.

storage/reheating

I store the salad in an airtight container in the refrigerator for up to 3 days. I prefer keeping the dressing separate if I’m making it ahead to maintain freshness. I can enjoy it cold or slightly warmed.

FAQs

What grains work best?

I like using quinoa, farro, or brown rice, but many grains work well.

Can I use leftover chicken?

I often use leftover roasted or grilled chicken to save time.

Is this salad served warm or cold?

I enjoy it both ways, depending on my preference.

Can I make it ahead of time?

I prepare it in advance and store it in the fridge, adding dressing before serving.

Can I make this dairy-free?

I skip the feta or use a dairy-free alternative.

Conclusion

I find this Greek grain and roasted chicken salad to be a perfect mix of hearty and fresh. It’s easy to prepare, full of flavor, and works well for both everyday meals and meal prep.

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